Ingredients
Preparation
Toss large, fresh shiitake mushroom caps with a generous amount of garlic oil (extra virgin olive oil brought to a simmer with whole smashed cloves of garlic, steeped, then strained), sea salt, and freshly ground black pepper. Put them in one layer on a sturdy sheet pan or in a cast-iron skillet and roast in a 425°F oven for about 10 minutes, or until golden all over, slightly crispy on the edges, but still juicy inside.
